The popular Aquafest spearheaded by chef Naren Thimaya is back
Karavalli has a delightfully curated line up of dishes that draw on the flavours of Mangalore, Coorg, Kerala and Goa. The menu is a veritable sea foodies delight, ranging from octopus to mud crabs, scampi to lobster and all the local fishy favourites. Thimaya has also created a slew of new flavours, a�?In order to give our regulars something new to look forward to apart from their favourites,a�? he tells us. Depending on the response, he says, he will add them to the daily menu after the festival ends.
Top of the list
It is really difficult to choose from the menu but we suggest the kane jeera meera a�� typically Mangalorean, the spices are a lovely blend of jeera and pepper. And the pure white fish opens up to the spices nicely. Syrian meen roast is another successful experiment. The slices of seer are soaked in Syrian spices and lightly grilled. Goan kurle ambet, mud crabs, make it to the list and if you havena��t been here before, you must try Thimmayaa��s traditional favourites. Like the signature tiger prawns tossed in a finger licking good mix of tomato, ginger, green chillies and spicesa��enough heat to get your salivary glands going but not overpowering enough to numb your tastebuds. And of course, the famous Allepey fish curry redolent with fresh coconut, slivers of ginger and green mango. All these dishes can go equally well with their famously light Ramaserri idlis, lacy appams or paper thin neer dosas. The charming alfresco space encourages guests to pick their seafood and have the chef grill it to their liking. Perfect for the nippy Bangalore season.
Rs.1,500++ for two.
At Gateway Hotel, Residency Road.